Delicacies

Mix all the ingredients and let stand for two hours to draw out the juices. Cook slowly and until very thick. Stir frequently. Pour into sterilized jars and when cool, cover with melted parafine. Served on buttered toast for breakfast, this is delicious. — Mrs. Emerson Hoover. Uncooked Relish Slice 1 dozen dill pickles. Cut in strips 1 can pimientos. Put in quart jar and add 1 cup brown sugar. Fill jar with vinegar and let stand 24 hours. — Mrs. Logan B. Rudranff. —9— Relishes Thursday Club Delicacies Cucumber, Olive Oil Pickles Slice cucumbers thicker than for table use. Don't peel. Let stand over night in strong brine. Next day drain and soak over night in clear water. Dry and place in jar in inch thick layers. To each layer add white mustard seed, celery seed and a little grated onion and horse radish. 1 tbsp. olive oil and 2 tbsp. vinegar, until jar is filled. — Mrs. C. D. Kirk patrick. Fish Sauce 1 heaping tablespoon 1 good sized onion, sliced of butter thin 1 can Del Monte Tomato Simmer for twenty Sauce minutes Salt — Mrs. Kenneth Little. Beet Relish 1 quart of beets after 1 quart of vinegar cooked 1 cup of sugar 1 quart of cabbage 1 tablespoon salt y? cup of horse radish x/2 tablespoon pepper Cook vinegar and sugar and pour over. Seal when cold. — Mrs. Noble M. Anderson. Pickled Figs 1 cup vinegar 3 or 4 cloves 2 cups sugar, full cups 2 quarts figs, all that can be 1 round stick cinnamon. piled on quart measure broken in small pieces Do not pare figs. Put vinegar, sugar and spices over fire and stir until sugar is dissolved. When boiling hot drop few figs in at a time. When all are in, cover kettle until there is juice enough to cook figs. Then remove cover and cook until done and as thick as you wish. — Mrs. J. W. McCommins. — 10— Thursday Club Delicacies Relishes Fig Conserve 4 cups figs 1 cup broken walnut meats 3 cups sugar % lemon Cut figs in small pieces, add sugar and lemon juice, cook until thick in medium oven. Add nuts 10 minutes before removing from oven. By cooking in this manner it requires very little stirring. — Mrs. Frank Faust. Orange Marmalade 5 oranges, sliced — peeling 2 lemons, sliced — peeling and all and all Juice of one lemon Add water equal in volume to three times the bulk of the oranges and lemons used. Let stand 24 hours. Boil 45 minutes. Let stand 24 hours longer, heat and add 1^2 lbs. sugar to each pound of fruit. Boil 45 minutes more and put in jars. — Mrs. Lloyd A. Kennell. Green Tomato Pickle Slice green tomatoes and onions; put a layer of each in a crock and sprinkle with salt. Repeat until all are used. Let stand for 12 hours, then drain thoroughly. Place in kettle and add vinegar until visible. Add ground spices, 1 teaspoon each of cloves, ginger, allspice, dash of black pepper and 1 pound brown sugar. Cook until thick. Return to crock and cover. — Mrs. Oliver Lyons. Cranberry Conserve a la Boheme 2 cups cranberries 1 teaspoon grated orange rind l/2 cup orange juice l/2 cup broken almonds or 1 y2 cup sugar walnuts 1 cup raisins Wash berries, add orange juice and cook until skins separate. Rub through coarse strainer or collander, add sugar and raisins, and cook 15 minutes. Add orange rind and nuts and cook until thick. Double recipe makes six small glasses.